Get a small frypan onto the heat, and add the frozen cubes of Julie’s Lo-Carb tomato sauce and the chicken stock.
Add a dash of salt. Add a teaspoon of Worcestershire Sauce. Taste. Add a bit more if it still tastes a bit too tomatoey. Add a tsp of Splenda if you want a sweet sauce, add a dash of vinegar if you want it tangier.
Simmer the sauce until it gets to your desired thickness.